Yellow Split Pea Soup
Is it cold? Want to warm up from the inside out? Give this a try!
1 cup dried yellow split peas
1 celery stalk
2-4 small garlic cloves
2/3 cup cooking wine (optional)
1 vegetable bouillon cube (optional)
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon smoked paprika
2 teaspoon cumin
1 piece of ginger
Dice onion, celery (including leaves), and carrot. Sauté in a little olive oil (or water/vegetable broth if you are oil free). Add garlic. Let cook for 4-5 minutes until onions are wilted.
Meanwhile, mince ginger, or use a zester to add ginger to your pot. Add cumin, paprika, coriander and turmeric. Add jalapeno. Add wine if using. Dissolve vegetable bouillon in a small amount of hot water. Add dried yellow split peas. You want to add a total of 6 cups liquid (this includes wine, vegetable broth, and/or water).
Bring to a boil, then reduce heat to simmer for 45 minutes, stirring about half way through. Yellow split peas do not cook down like green split peas. These will be soft-ish; they will still maintain their shape and have a more granular texture.
To serve, add minced parsley on top.
Change up your toppings to include harissa, preserved lemons or pinenuts
To make soup creamy, add to a blender to make smooth, then and add 1 cup coconut milk or almond milk
Add other chopped vegetables such as zucchini squash, diced pumpkin or butternut squash
Substitute yellow lentils for split yellow peas; lentils will cook down and create a creamier texture